Ricotta And Chocolate Chip Torta

I first came upon a recipe for a ricotta torta years ago and translated it from the Italian. Since then I have made ricotta torte on several occasions to take to the homes of friends in Italy when we have been invited for dinner. It is simple and can be prepared in about one hour. The recipe uses cow's milk ricotta which has a milder flavor than sheep's milk ricotta. I like to add the mini chocolate chips because I like the flavor of the chocolate and ricotta together; however, this recipe can be made without the chocolate as a lemon torta. In this case, I would substitute lemon flavoring for the vanilla to enhance the citrus flavor.

Making the TortaStep 1: Preheat oven to 350 degreesStep 2: Mix the ricotta and the sugar well with the mixerStep 3: Add the olive oil and mixStep 4: Add the three eggs to the mixture and mix well.Step 5: Add the lemon juice, lemon zest, vanilla and milk and chocolate chips and mix to incorporateStep 5: Add the baking powder and flour and mix until just incorporated. Do not over beat the batter.Step 6: Pour the batter into your prepared spring form pan and set in the center of the oven.Step 7: Bake the torta for approximately 35 to 40 minutes. The torta should be golden brown, starting to come away from the sides of the pan, and spring back in the center when lightly touched.Step 8: Remove from the oven and cool on a rack for 15 minutes. Remove the sides of the spring form pan and let cool completely. Transfer to a serving plate and sprinkle with powdered sugar.Step 9: Serving suggestion: While this cake stands alone beautifully, it is also wonderful served with a vanilla or lemon gelato or a small dollop of whipped cream.